Broccoli Frittata
Food and Wine Magazine
Serves 4

Here is what you will need:

2 (or more!) cloves garlic, chopped
3 TBS olive oil
3 ½ cups broccoli florets – almost an entire bunch
¼ to ½ tsp crushed red pepper
8 large eggs
½ cup freshly grated Parmigiano-Reggiano
salt and black pepper

If you are serving this for kids or people who don’t like spice feel free to limit the red pepper and dial down the garlic.  Then just give some Sriracha to those who like spice. It’s terrific with this dish.

Prep your ingredients. Chop the garlic:

Cut the florets off the broccoli:

Crack Eggs into bowl, yep I broke one!

Grate the cheese:

In a 10 inch oven proof skillet, heat 2 TBS olive oil. Saute the garlic  over moderately high heat for about 30 seconds.

Add the broccoli and red pepper flakes and cook for a minute. Stir in 2 TBS of water, add some salt and pepper, give it a stir and cover. Cook for about 2 minutes until broccoli is crisp tender.  

Preheat oven to 350. Take the skillet off the heat and let the brocolli mixture cool.

In a large bowl whisk the eggs with ¼ tsp each of salt and black pepper.


Stir the cooled broccoli mixture into the eggs in the bowl.  Put the skillet back on the stove and heat up 1 TBS of oil. Then add the egg/broccoli mixture to the pan. Make sure broccoli is distributed evenly around the entire pan.  Cook over moderately low heat until eggs are set around the edges, 3 to 4 minutes.

Sprinkle with cheese and put the skillet into the oven, on the center rack.

Oops, forgot the cheese.

 Bake until center is just set, about 12 minutes.  Let cool slightly ,slice and serve.

 Sally’s notes:  Next time I’m adding some shallots and more garlic!!
Also question: No matter how many times I straighten out my kitchen utensil drawer, it still ends up a mess! Does this happen to you?